Description
These Blueberry Lemon and Sour Cream Muffins are a great breakfast muffin or snack. Low in added sugar but full of flavour these are delicious to grab and go. These muffins are relatively high in protein and are made with oats and wholemeal flour for extra fibre.
Ingredients
Scale
- 3/4 cup sour cream
- juice and zest of one large lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups wholemeal self raising flour
- 1/2 cup rolled oats plus 1/4 cup for topping
- 125g blueberries
Instructions
- Preheat your oven to 180c fan forced and grease and line a medium muffin tin
- In a bowl whisk together the wet ingredients
- Carefully stir in the flour oats and blueberries, taking care not to over-mix the batter
- Sprinkle the muffins with rolled oats
- Cook at 180c for around 15-18 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack